CookingLight diet CookingLight diet
Cooking Light Contributor
January 24, 2016

It may sound impossible, but you can create crispy potato chips without deep frying or even baking. The answer is the microwave. Use a mandoline to slice the potato thin enough to crisp, and then just place the slices on parchment paper and zap until crunchy.

Crispy Potato ChipsHands-on time: 10 min. Total time: 30 min.

Ingredients• 1 medium purple sweet potato• 1 medium baking potato• 1 tablespoon extra-virgin olive oil• 1/4 teaspoon salt

Directions1. Cut 1 medium purple sweet potato (about 8 ounces) and 1 medium baking potato (about 8 ounces) crosswise into 1/8-inch-thick slices. Combine 1 tablespoon extra-virgin olive oil and 1/4 teaspoon salt in a large bowl. Add potatoes; toss gently to coat.

2. Cut a circle of parchment paper to fit a microwave-safe plate. Cover plate with parchment paper; arrange purple potato slices in a single layer over paper.

3. Microwave at HIGH for 4 minutes or until potatoes are crisp and begin to brown. Repeat procedure with baking potatoes, reusing parchment paper.

Note: Store these chips in an airtight container or zip-top plastic bag at room temperature for up to 3 days.

Serves 8 (serving size: about 13 chips)CALORIES 59; FAT 1.7g (sat 0.2g, mono 1.2g, poly 0.2g); PROTEIN 1g; CARB 10g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 89mg; CALC 8mg

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